Thick and Creamy Chili
Dive into a bowl of comfort with this Thick and Creamy Chili, a hearty twist on the classic dish that’s perfect for cozy nights. Packed with tender ground beef, two types of beans, and a rich tomato base, this chili gets its signature velvety texture from the addition of cream cheese and heavy cream—a unique combination that elevates every bite. A bold blend of chili powder, cumin, and paprika adds a smoky kick, while a quick simmer brings all the flavors together into a satisfying, stick-to-your-ribs meal. Ready in under an hour, this creamy chili is ideal for weeknight dinners or game day gatherings. Top with fresh cilantro for a burst of freshness and serve with crusty bread or tortilla chips for the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 28 ounces Crushed tomatoes
- 2 cups Beef broth
- 15 ounces Black beans, drained and rinsed
- 15 ounces Kidney beans, drained and rinsed
- 3 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 2 teaspoons Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 ounces Cream cheese, softened and cubed
- 0.5 cups Heavy cream
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess grease if necessary.
Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Mix in the tomato paste and stir well to coat the beef and onions.
Pour in the crushed tomatoes and beef broth. Stir to combine.
Add the black beans and kidney beans to the pot along with the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir until the spices are evenly distributed.
Lower the heat to medium-low and let the mixture simmer uncovered for 30 minutes, stirring occasionally to prevent sticking. This will allow the flavors to meld and the chili to thicken.
Add the cream cheese to the chili and stir until fully melted and incorporated. Then, pour in the heavy cream and mix well.
Continue to simmer for another 5-10 minutes, stirring occasionally, until the chili reaches your desired thickness and creaminess.
Taste and adjust the seasoning if needed. Garnish with fresh cilantro if desired, and serve hot.
Nutrition Facts
Calories |
3953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.3 g | 318% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 5670 mg | 247% | |
| Total Carbohydrate | 217.9 g | 79% | |
| Dietary Fiber | 69.3 g | 248% | |
| Total Sugars | 40.0 g | ||
| Protein | 224.4 g | 449% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 7256 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
